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Crockpot Chicken Vegetable Soup

Crockpot Chicken Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into ½-inch rounds
  • 3 celery stalks, sliced ½-inch thick
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 ½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

Method
 

  1. Place the chicken thighs in a 6-quart slow cooker. Layer the onion, carrots, celery, and garlic on top. Sprinkle with salt, pepper, and thyme, then add the bay leaf and pour in the broth.
  2. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is very tender and the vegetables are soft.
  3. Remove the bay leaf. Shred the chicken directly in the pot with two forks. Stir in the frozen peas and parsley, then cover and let sit for 5 minutes.
  4. Taste and adjust salt if needed, then ladle into bowls and serve hot.

Notes

The soup will thicken slightly as it cools because the shredded chicken and vegetables release starches; just stir in a little warm broth or water when reheating if you prefer a thinner consistency.